How to Make Decorative Steamed Buns
How to make fancy steamed buns Steamed buns Are they tasty? Actually, making fancy steamed buns is not complicated; you just need to follow the steps below according to the recipe.Recipe Prepare the materials and tools needed for making fancy steamed buns, then proceed step by step. You will definitely learn how to make them and create your own delicious variety!
Fancy steamed buns Ingredients Introduction
Pure milk(appropriate amount) Yeast (6 grams)
Steps for making fancy steamed buns:
1.Pumpkin Peel and remove the seeds, then cut into pieces.Purple sweet potato Peel and wash, then place in a pot to steam.Steam for about 30 minutes. If a bamboo skewer inserted comes out clean without any residue, it is done.
. Weigh all the ingredients precisely.
. Pour sugar and yeast into the flour and mix thoroughly.Sugar into flour.
4. Divide the flour into two parts for later use.
5. Mash the pumpkin with a soft knife until it becomes pulp.
6. Mix the pumpkin pulp into one portion of the flour and stir well.
7. Use the same method to mash the purple sweet potato.
8. Similarly, mix the mashed purple sweet potato into another portion of the flour.
9. Appropriately add pure milk to both the pumpkin and purple sweet potato mixtures for a richer flavor.
10. Continuously knead until the surface is smooth.
11. Cover the dough with cling film and let it rise in a warm place for two hours. I placed it next to the stove, as this helps it rise faster.
12. This is how the dough looks after rising for two hours; it has doubled in size compared to before.
13. Insert your finger into the dough—if it doesn’t spring back, it’s ready. The same applies to the pumpkin dough.
14. Grab a piece of the dough and check if the internal structure is sponge-like; this indicates that proofing is complete. The purple sweet potato is handled in the same way.
15. Knead the risen dough on a board for about ten minutes until it becomes smooth, then brush with oil and let it rest for twenty minutes.
16. Place the risen dough on a floured surface and knead vigorously to remove any air bubbles and holes.
17. Keep kneading until there are no bubbles or holes left in the dough.
18. Prepare molds, cutting tools, and rolling pins.
19. Other fancy shapes can be found in the recipe; I did not detail each step due to space constraints.
20. Place the dough into a steamer and cover with a lid for another twenty-minute rise before steaming for fifteen minutes.
This is crucial—after the second proofing, the buns will turn out fluffier.
21. Steam over cold water for 15 minutes; once done, do not open the pot immediately but wait five more minutes with the lid on to improve texture. This photo was taken at night with poor lighting conditions.
